The seasons take pride of place in this 19C château, which houses the international hospitality school, formerly under the aegis of Paul Bocuse. Chef Davy Tissot and his team of students (of cookery, pastry-making, baking, waitering, etc. ) compose savoury menus, featuring excellent produce. Flawless technique and the occasional creative twist. An enjoyable experience.
- MICHELIN guide inspectors
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